A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

icing sugar, to decorate

Method

Heat oven to 120C/100C fan/gas and line the base of a 20cm round springform tin with greaseproof paper. Crush the biscuits in a food processor or in a food bag using a rolling pin. Tip into a bowl with the melted butter and mix well. Push the biscuits into an even layer into the base of the cake tin and chill until needed.

In a separate bowl use an electric whisk to beat the soft cheese with the sugar. Next beat in the yoghurt then the eggs one at a time. Finally beat in the lemon zest, lemon juice and flour. Fold through two thirds of the raspberries crushing them very slightly so they start to bleed into the mix then tip the mix on top of the biscuit base and smooth over the top. Bake for 45 mins to an hour, then turn off the oven, leave the cake inside for another hour then cool at room temperature. Chill overnight. To serve, remove from tin, scatter with remaining raspberries and dust heavily with icing sugar.

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Comments, questions and tips

Comments (69)

pocahontasmcginty3rd Dec, 2016

5

I tweaked this recipe to make it gluten free- used 300g gf digestives with 100g melted butter (and threw in a handful of ground hazelnuts to give a bit of bite- gf digestive bases can get a bit fladgy ime); also substituted 40g cornflour instead of plain flour

It. Was. AWESOME. Just going to sleep this lot off first, then I'll make some more...

I finally made this cheesecake last night! I've made many no bake cheesecakes previously, but this is the first baked one I've ever made. It was a total success. I was slightly worried about it not setting after reading the comments but I decided to give it a shot anyway and it worked perfectly. The only negative was that that was too much mixture - I couldn't fit it all in my cake tin !! So I ended up making some mini cheesecakes with some extra digestive biscuits in a muffin pan. Either way, super duper recipe, very creamy cheesecake and all of my friends loved it.

Just baked and ate this over the weekend, and all the family loved it. I read the comments before I started so maybe I was extra careful because so many people seem to have trouble with it. But I followed the steps and it turned out wonderfully.

The flavour was lovely, it just didn't set! I followed the recipe exactly and it was still wobbly, so I recooked it the following morning, on a higher temperature, and it still wouldn't set... Very disappointing

This recipe is easy and successful if you follow it to the letter. I had my fan oven on 100, baked it for 45 minutes, left it in the oven switched off for a further 60 minutes, then chilled it overnight. The only thing I would suggest is using a deep-sided 20cm tin or a wider tin as there is a lot of mixture. I used a deep-sided 23/24cm tin and produced a lovely deep cheesecake which I will definitely make again. It would easily serve 10 people.

This cheesecake didn't work out as well as I hoped. The base leaked in the oven and it produced far too much mixture for a 20cm cake tin. I ended up slightly over baking it as I was worried the base wouldn't set. Nice flavour overall.

Fantastic recipe. Followed the recipe to the letter and it turned out absolutely spot on. If I was to make 1 small suggestion it is to use more raspberries. Oh and ensure that you let it cool in the oven completely before chilling it overnight in the fridge (do not remove it from the tin until you are going to serve it). Everyone enjoyed it, even those not overly fond of lemon as it is in no way overpowering. Will absolutely make this again.

Looking at the 5 star rating I assumed this recipe was perfect, if people don't like the recipe they should rate it accordingly! After 30 mins at 110 fan the mixture was still runny, so I turned up to 140 for 20 mins, then down to 100 again (1st 15 min total). Then followed recipe exactly. After the hour in the turned off oven it was totally set. The result was very nice and may even be slightly over baked! I may follow recipe exactly next time. It would be helpful in the recipe to state that the mixture will still be runny when you turn the oven off, but the residual heat will cook the cheesecake!

I made this cheesecake yesterday with my child and followed the recipe exactly. The end result was fantastic, I doubt I will ever buy another cheesecake again, the rest of the family said it tasted better than a shop bought one.

Hi everyone :)This is a very yummy recipe and you shouldn't have any problems at all if you follow it pretty much exactly, but with these simple modifications:- Mix with a wooden spoon instead of an electric mixer.- Add an extra semi heaped tablespoon of flour more than specified.- Bake at gas mark 2/130 degrees for an hour and a half (don't worry, she won't burn) before leaving to cool in the oven for an hour and then chilling in the fridge overnight.A nice flavour modification is to use blueberries, lime zest and juice and a nice big pinch of cinnamon.Happy baking x

Made this yesterday, my first attempt at a baked cheesecake, followed the recipe and don't understand the problems that others have had saying it's runny and undercooked. Cooked for 45 mins at 100 degrees, left it in the oven for probably a couple of hours until completely cool, chilled in the fridge overnight and had a lovely zingy cheesecake that I'll definitely make again.

I should have read the comments first - it's been in for 1hr so far and only about 1" has set around the outside (fan oven). this will never set, and not entirely sure cooking eggs at such a low temperature is healthy.

This is an excellent cheesecake recipe, easy, quick and delicious! Not too zesty, not runny, and the contrast of light lemon with the raspberry is perfect. I baked it at 180 rather than 100 degrees, due to the comments about it not setting well, but it was solid and cut easily and the crust and profile looks exactly like the photo. Use a thick Greek yogurt, and a solid soft cream cheese, and the flour as specified and my guests thought it was marvellous

Tips (3)

Timeplane15th Jul, 2015

Hello All.. I've made this cheesecake and followed the recipe to a "T"... It's very tasty.. But there is an "However".... I found it a bit too 'wet'.. I'll do it again but I would Up the amount of flour by double the recommended amount at least..

Hi everyone :)This is a very yummy recipe and you shouldn't have any problems at all if you follow it pretty much exactly, but with these simple modifications:- Mix with a wooden spoon instead of an electric mixer.- Add an extra semi heaped tablespoon of flour more than specified.- Bake at gas mark 2/130 degrees for an hour and a half (don't worry, she won't burn) before leaving to cool in the oven for an hour and then chilling in the fridge overnight.A nice flavour modification is to use blueberries, lime zest and juice and a nice big pinch of cinnamon.Happy baking x

Instead of using a mixer, try this old fashion way. It takes a bit longer but the cheesecake won't be runny:Separate eggs and beat yolks and sugar with a wooden spoon until pale and fluffy, then add cheese and mix gently with a metal spoon or a fork (over mixing makes the cheesecake runny), then the rest and mix gently. Whisk the egg whites until stiff and gently fold into the cheese mixture, again using a metal spoon. Proceed to the baking stage. Also, try swapping flour for custard powder.

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